Turkey cooking tips?

[Poohbear5]

Anyone have some tips for a moist turkey? Mine tends to be like shoe leather!
I got a 28 lbs frozen turkey with a popup timer. I always go by the timer and chart in the cookbook but it never seems to be done on time.

We need to get the meal on the table by noon because one of our guests is a police officer who goes on duty at 3pm that day and we don't want him going on duty without his turkey!


We would even consider cooking the bird the day before, anyone here tried that with good results?

Any and all suggestions are welcome!

 

[Justsyd2]

Invest in a $30 Roaster Oven. They are so moist when cooked in them! Next time buy two small turkeys - your turkey is just too big! It's dry because you have to cook it too long to get the inside cooked - that's why it dries out. You can cook it the day before. De-bone and place in containers in the fridge, then warm in oven to reheat to proper temp.

 

[Tinker'n'Fun]

My best advice is to never buy over a 14 pound turkey if you want it moist. You may want to try the breast side down theory though since you already purchased it. Cook breast side down for the majority of the cooking time. Turn over around 45 minutes before it is down.

Also, remove the pop-up timer and use a good meat thermometer. There is NO way that the pop-up will work properly in a bird that size.

Sorry to be a downer, and I hope your turkey is the exception to the rule. Have a great Thanksgiving.

 

[sdzman]

Dont stuff your turkey. Cook dressing on the side.

Dont use the pop up timer, they dont take into effect carry over and cuase you to overcook your bird. Cook until internal temp is 165 degrees, carry over will get you the extra 5-10 degrees you need.

 

[MrandMissVacation]

I have followed Alton Brown's method for many years and my turkeys come out perfect. If you can watch his episode you'll get a better idea of what the recipe is referring to. http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
Invest in a good turkey pan and rack that fits in it
Invest in a digital thermometer that the wire comes out of the stove, so you don't have to keep opening the oven door.

This method involves brining (salt water bath day before) and I have a special LARGE paint bucket that is used JUST for this. It sits up on a shelf all year waiting for turkey day. I'm pretty sure your bird would fit.

 

[crazelion]

How about a turkey bag to use to cooks the turkey.

 

[scheddj]

I always use a Reynolds turkey bag and follow the instructions that are enclosed in the box. That said I usually stay under 20 lbs. I think 22 is the biggest I've ever done. I don't know if a 28 pounder will fit in the bag.

 

[Abbie]

I recently read that if you rely on the pop-up timer, your turkey will always be overcooked. I wouldn't go by the pop-up anymore.

I've always had good luck with the Reynolds bags. Cuts the cooking time way down and the turkey is always moist and delicious! I would also cook yours the day before (and that big of a bird will take days to defrost so start early!) and reheat before serving.

 

[snarlingcoyote]

If you do nothing else: buy 1lb of butter, smear as much as you can on the turkey and then stuff the rest into the cavity.

Other things that DO help: use a baking bag and a real meat thermometer.

But as long as you use the butter, you will have moist turkey that everyone will rave over. (Whether you tell anyone that the turkey is no longer exactly healthy is totally up to you.)

(Oh and no stuffing in the turkey. Use the drippings - with that much butter there will be PLENTY - and make it separately.)

 

[smacky1]

another vote to brine your turkey. I've done it for the past few years and it has been delicious!

 

[1Mouse2RulethemAll]

Cover the turkey. I always cover my turkey with foil to seal in any vapors and would remove the foil only for the last hour and I would butter the skin when you remove the foil.

 

[dbarker]

I use brown paper bag. Oil the inside of the paper bag. Season the turkey - be sure to season the inside cavity. Do not stuff the turkey. Place the turkey inside the oiled paper bag. Seal the bag by folding over the ends. bake in a rosting pan in a warm oven. I follow the time table in my cook book.

 

[Juls]

Yep brining is the way to go, have done this for several years on all size turkeys and always come out moist and flavorful.

 

[kawc1945]

another vote to brine your turkey. I've done it for the past few years and it has been delicious!

Sorry, but what exactly is brining?

 

[msmama]

I start my turkey at 450 for about 45 minutes, then lower the temp (to 350 or whatever cookbooks suggest), cover with foil and cook until the pop-up timer pops.

I have the opposite problem and my turkey is always ready several HOURS earlier than I plan on serving, lol.

 

[Hoopfamily]

My best advice is to never buy over a 14 pound turkey if you want it moist. You may want to try the breast side down theory though since you already purchased it. Cook breast side down for the majority of the cooking time. Turn over around 45 minutes before it is down.

Also, remove the pop-up timer and use a good meat thermometer. There is NO way that the pop-up will work properly in a bird that size.

Sorry to be a downer, and I hope your turkey is the exception to the rule. Have a great Thanksgiving.

Do not "remove" the pop up timer, or you will have a hole through which alot of juice will run.

Also Brining is fine, if you have a turkey from a local farm. Do Not brine a butterball. They are bred and fed to be plump and moist. I also agree with the poster who likes Alton Brown's methods. Watch the show and then enjoy a delicious perfectly cooked turkey.

 

[Tinker'n'Fun]

Do not "remove" the pop up timer, or you will have a hole through which alot of juice will run.

Also Brining is fine, if you have a turkey from a local farm. Do Not brine a butterball. They are bred and fed to be plump and moist. I also agree with the poster who likes Alton Brown's methods. Watch the show and then enjoy a delicious perfectly cooked turkey.

Forgot to add, I replace the hole with some of the extra fat that is on the open end of the turkey. Cut a piece and stuff it in. If you are cooking your turkey upside down and do not have a lifter in, you wouldn't want the plastic pop up to be touching the pan. This will all depend on where your pop-up has been placed.

 

[TLuvsD]

I second the roaster oven, it's the turkey is so moist. And I'd do two smaller turkeys (in fact I do two smaller turkeys--one no larger than 18lbs or so and one about 15lbs). The one in the roaster is always moister.
If time is an issue, try two 15lbs or so, and don't stuff them. They will cook a lot faster.

 

[scrapquitler]

I recently read that if you rely on the pop-up timer, your turkey will always be overcooked. I wouldn't go by the pop-up anymore.
.

I read the same thing recently.

I suggest not puttting the stuffing in the turkey (it makes it take a LOT longer to cook if it is stuffed).

My Mom always put the turkey in to cook right before she went to bed the night before Thanksgiving, and cooked the turkey on low, about 225-250 degrees (whatever the lowest setting on the oven is).

I also suggest doing two smaller birds than that ginormous 26 lb one. In recent years, I've started just cooking a breast (or two, depending on how many people I'm feeding), since it is a lot easier and faster, and in my house, most people prefer the white meat anyway.

 

[scrapquitler]

I use brown paper bag. Oil the inside of the paper bag. Season the turkey - be sure to season the inside cavity. Do not stuff the turkey. Place the turkey inside the oiled paper bag. Seal the bag by folding over the ends. bake in a rosting pan in a warm oven. I follow the time table in my cook book.

I've never heard this before, but I'm intrigued. I might have to try this